3 ms·
The thing that does the damage are the toxins the bacteria produce, not usually the bacteria themselves. If you leave the food in the danger zone, the bacteria
by mecsred 4y ago
The thing that does the damage are the toxins the bacteria produce, not usually the bacteria themselves. If you leave the food in the danger zone, the bacteria colonies multiply wildly, producing whatever metabolic products the entire time. Even if you then cook the food and kill the bacteria colony, it won't necessarily denature or destroy the toxin. The seems like the key part of the recipe to me is actually the antibacterial properties of the marinade!
- scotteric 4y agoIt seems that the marinade goes on after the overnight drying though. That puzzled me since the bacteria would be free to reproduce.
- hammock 4y agoWhat bacteria? The skin is treated with boiling water prior to drying.
- m3047 4y agoThis is actually backwards for botulinum. Boiling denatures the toxin, but doesn't kill the critter; you need to use a higher temperature, e.g. that produced by pressure cooking / canning. So I'd be curious what bacteria are being referred to.
- mecsred 4y agoHere's[1] a resource discussing some sources. It mentions Staphylococcus aureus, Bacillus cereus, E. coli as some common examples. [1]https://www.foodsafety.ca/blog/what-are-bacterial-toxins https://www.foodsafety.ca/blog/what-are-bacterial-toxins